NISHA KATONA’S SOUTH INDIAN MAIN
Serve up a flavourful fish curry
Tamarind salmon curry
SERVES 4 PREP 20 mins COOK 30 mins EASY
150ml vegetable oil 2 tsp mustard seeds 1 tsp cumin seeds 1 dried red chilli
1 onion, halved and thinly sliced 6 garlic cloves, crushed 2 thumb-sized pieces of ginger,
peeled and grated
600g skinless salmon fillet, cut
into bite-sized pieces
1/2 tsp ground turmeric 400g can chopped tomatoes 1/4 tsp chilli powder
2 tsp tamarind concentrate
3 tbsp brown sugar small bunch of coriander, chopped cooked rice or flatbreads, to serve
1 Heat 100ml oil in a large pan over a high heat and fry the mustard and cumin seeds, stirring until they start to pop and turn grey. Reduce the heat to medium, then add the dried chilli, onion, garlic and ginger, and cook, stirring occasionally for 8 mins until the onions are soft and translucent.
2 Meanwhile, put the salmon in a large bowl with the turmeric and turn the fish with your hands to coat. Heat the remaining oil in a separate pan over a medium heat and fry the salmon for 1-2 mins on each side to sear. Remove from the heat and set aside.
3 Add the tomatoes to the pan with the onions and stir to combine. Bring to the boil, then reduce to a simmer and cook, stirring occasionally for 6 mins until the mixture is thick and reduced. Stir in the chilli powder, tamarind concentrate, sugar, 1 tsp salt and 400ml water. Return to a simmer and cook for 6-8 mins until the salmon is tender. Scatter over the coriander and serve hot with rice or flatbreads alongside.
GOOD TO KNOW omega-3 • 1 of 5-a-day • gluten free
PER SERVING 787 kcals • fat 61g • saturates 7g •
carbs 24g • sugars 22g • fibre 3g • protein 34g •
salt 1.5g
‘This is my nod to the wonderment of South Indian fish curries. To make it accessible, I reduced the chilli in this dish, but still wanted to recreate that uniquely tangy tamarind punch that you get from a golden Goan beach shack fish-curry breakfast.’ Nisha